Experience the rich and aromatic flavors of our Thai Red Curry with Tofu, where creamy coconut milk meets a medley of fresh vegetables and hearty tofu. A warming and satisfying dish that’s perfect for any occasion.

Prepare the Tofu: Heat olive oil in a large pan over medium heat. Add the cubed tofu and sauté until golden brown on all sides. Remove from the pan and set aside. Sauté Aromatics: In the same pan, add garlic and ginger, cooking until fragrant, about 1 minute. Create the Curry Base: Stir in the Thai red curry paste and cook for another minute. Add coconut milk and vegetable broth, stirring to combine. Add Vegetables: Bring the mixture to a gentle simmer, then add the bell peppers, zucchini, and snap peas. Cook until the vegetables are tender but still crisp, about 5-7 minutes. Finish the Dish: Return the browned tofu to the pan, along with soy sauce. Stir well and let simmer for another 2-3 minutes to heat through. Serving: Serve hot, garnished with fresh basil leaves and lime wedges. Pair with steamed jasmine rice if desired.

2 tablespoons Thai red curry paste 1 cup vegetable broth 1 cup bell peppers (red and green), sliced 1 cup zucchini, sliced 1 cup snap peas 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon soy sauce 1 tablespoon olive oil Fresh basil leaves (for garnish) Lime wedges (for serving) Jasmine rice (optional, for serving)

Chef Anya Wong is a culinary expert with a deep love for Southeast Asian cuisine. With over 8 years of experience in creating authentic dishes, Chef Anya focuses on balancing flavors and using fresh ingredients to create unforgettable meals. Her dedication to plant-based cooking makes her dishes both delicious and nutritious.